226 g Butter
140 g Sugar
Pinch Oryx Salt
2 egg yolks
5 ml Vanilla
500 ml Cake flour
30 ml Milk
200 g Chocolate, melted
Cream butter and sugar, until pale and fluffy
Add salt, yolk and vanilla
Add flour and milk and mix with butter mixture until well blended.
Spoon into a piping bag with a star nozzle. Pre heat oven to 160°C
Prepare baking tray with B-well Baking spray.
Pipe rose shapes onto baking sheet. Place in Fridge for about 15 minutes.
Bake for 15-20 minutes or until golden brown
Cool down completely.
Dip cookies in melted chocolate and sprinkle with 100’s and 1000’s